Dark Chocolate Orange Ricotta Tart with Honey Almond Crust

A sweet and nutty crust with a citrusy ricotta custard filling, topped with a slightly firm dark chocolate shell, so rich and elegant that there is no reason to reveal that it is an all-natural, healthy indulgence, completely grain-free, with no refined sugars.
Course Dessert, Pie, Tart
Servings 8 -12
Author Brianne @ Cupcakes & Kale Chips


For the Honey Almond Crust:

  • 2 c raw almonds ground into a meal, or 1 1/2 c almond meal
  • 1/4 t sea or kosher salt
  • 2 T honey
  • 1/4 c butter or coconut oil melted

For the Orange Ricotta Filling:

  • one 15 oz. container whole milk ricotta cheese about 1 1/2 c
  • 3 oz. cream cheese at room temperature
  • 1/2 c honey
  • 1/4 t fine table salt
  • 2 large egg yolks
  • 1 T finely grated orange zest
  • 1 T fresh orange juice
  • Strips of orange zest for garnish if desired

For the Dark Chocolate Shell:

  • 1/2 c unsweetened dark cocoa powder not Dutch cocoa powder
  • 1/4 c melted coconut oil I have not tried this with butter, but I imagine that would work, though it may be a bit softer
  • 1/4 c honey
  • 1/8 t fine salt
  • 1 t vanilla extract
  • 1/8 t salt


For the Honey Almond Crust:

  • Preheat the oven to 350°F.
  • Whisk the almond meal and salt together, and add the coconut oil or butter and honey. Stir together until well combined.
  • Press the crumbs into a 9-inch tart pan, working the mixture up the sides.
  • Bake for 10 minutes or until lightly golden, and set on a rack to cool.

For the Orange Ricotta Tart:

  • Preheat the oven to 350°F.
  • In a medium bowl, combine the ricotta cheese and cream cheese and beat with an electric mixer on medium until smooth.
  • Add the honey and salt, and beat until well blended, then add the egg yolks, orange zest and orange juice, and beat until just combined.
  • Pour the batter into the crust and bake for 45-50 minutes, or until the filing just barely jiggles when nudged.
  • Cool to room temperature on a rack, then transfer to the refrigerator to chill until firm, about 2-3 hours.
  • Prepare the Dark Chocolate Shell and pour over the cooled tart. Return to the refrigerator for at least an hour, until firm.
  • Garnish with strips of orange zest, if desired.

For the Dark Chocolate Shell:

  • Combine the ingredients in a small bowl, and whisk until combined and smooth. Keep at room temperature until ready to pour over the tart.